rotuts

there really is something about a well roasted whole chicken its a treat to see the above and recent others, thank you .

@Senior Sea Kayaker looks very tasty thank you for using the Pilaf. this opens up a few ideas for me : I used to make basmati rice , in my 10 C fuzzy National // Panasonic rice cooker making ' Not Fried Rice ' quite delicious hot out of the Fuzzy w add-in both w cooking and for a brief steaming after the rice was cooked . but with the idea of significant extras refrigerated , ( recycled yogurt containers , 2 Qt's mostly filled ) out of the refrigerator -- cold on a hot summer day . or room temp , and tasty right then using this deliciousness w Eggs and Sausage ? on the ' Its not Pilaf ' idea thanks no idea of what the ' Its not Risotto ' path may lead.

@weinoo thank you. will look for that sort of bird @ TJ's tuesday / no fresh bread Monday .

@weinoo as @Anna N has stated that speaks to a style of Oven Roasted Chicken that has its place in the Pantheon . would you give a bit more details ? veg prep , prep of the chicken roasting method ? I have my eye on this as the chicken here would be making a huge difference , in the final result when handled w care. and I go to TJ's at least once a week and rarely , these day to the Jura for that red // white // blu chicken and Id rather not look into other right in front of me options why ? this might be right in front of me many thanks,

Id like to report : Ive had two of the TJ's Choc Palette . Im a fan of dark chocolate and the sort of chocolate See's made some time ago as I have not had Buffet's offering [ Ed. : no implication intended w the above --- Might Be Better } dark chocolate ' turtle ' so : I started on the bottom the Milk area it goes up to dark and I enjoyed each . I think @Paul Bacino got this right : a couple after dinner ... if you are really good , One on the Pillow ? as these days area these days approx : $ 1 // an Oz Free Panache ? these certainly have their place and will do very finely there .

its possible there was a query re : My TJ's had it I brought one home.

I went for one of these this AM @ TJ's : thank you @Paul Bacino for the suggestion Ive also re-cycled your pic !

@Duvel wow did I see a Potato ? bit a green on tip ? some sauerkraut ? excellent . they count a vegetables ! what's going on w the Williams pear Schnaps hunk of pear in the middle ? congratulations looks well beyond tasty .

thank you! Im thinking Scottish Smoked Salmon done traditionally but that way w modern equipment and then smoke is smoke and Im sure a respected , but smaller provider may do the smoke differently and Im assuming the salmon is brined maybe just salt ? of not ?

@Dave the Cook many thanks for that id love to try the WHPS 130 F Off the Grill w enough smoke ( and an interesting temp of the air when it would be time to take the salmon off ' cold ' w no Yoder pellet heat . thanks

@scubadoo97 you bet ! this has me thinking : the idea here , was there was an enclosed container that w some TubeSmoke first would heat up to 130 f then alarm bells would ring or beep. so : for the smoke in your smoker, of what ever size there is smoke and heat , unless you cool the smoke . for the Real Deal Smoked Salmon does anyone know , what are the chamber temps ( an times ) of the smoke ? I not think this is that secret , and on one or two BC cooking shows they went to the smoker them self and talked about this love to know .

or other places in France . their is a premium for Paris as there is for NYC and similar places . there is an ambience for Paris and an ambience for Tours https://en.wikipedia.org/wiki/Tours some time ago the espresso I had in Tours was 2.5 FF later that day , in Paris ( by a major Bus Station , while waiting for my mother an ordinary city place ) 3.5 FF it was fine , the one in Tour a bit less hectic . however , the experience is itself , and the cost a different matter. as i said a menu or two from this MPR in front of me priceless

@Ann_T Wow ! extraordinarily good looking sandwich ! and Schwartz's Montreal Smoked Meat. Six pouches in a box. at Costco ? wow. Ive ben to Schwartz's several times in the ( memorable ) distant-is past. i moved up to ' medium ' for the large plate and have survived. Ill bet the ' full ' plate was a lot better re: the amount of Hot Smoked Steamed Fat . I only mildly regret asking for a 1/2 and Full 50:50

@Duvel I thank you for your experienced guidance. P.S.: know anybody @TotalWine ? high enough up to get that to my Local ? Tomorrow ? Tuesday ? cheers

after two seriously knowledgeable recommendations : as Ive said , Im not that much of a Whiskie Student but if its cold outside, and indeed damp : these Whiskies have a place These Cabala-ist glasses add a delightful influence , concentrating the Aroma Ill claim i enjoyed this. it does not seem to have the light smoke Ive been enjoying w the Laga-16 however : it's flavour is subtle and quite complex, and it has a larger mouth feel, very nice. 1 unit Whiskie 1/2 unit very cold water , ice-less. an of course the glass of The Cabal . I hope to conclude my study ( this year's , w leftovers ? ) when the Caol-Ila shows up. if its above 60 F , and not damp Whiskie might not be for me

as i understand it their are various forms of Whiskie The Scottish have a system and , currently it does not accept '' tequila casts ' for what's going on there however in terms of Economics a very significant tranche of Scottish Whiskie ;s have been purchased buy possibly Trillonaire from Brail ? thus cask this and cast this and cask that Im waiting for the Tequiza ( burnt ? ) barrel 16, Y. O , please

@Anna N thank you for your input '''' The Balvenie is to die for! ''' thank you .

@Anna N thank you for your input '''' The Balvenie is to die for! ''' thank you . m eating for the TotalWine on @Duvel 's recommendation Ill look into the Im a bit nonplussed that they ran out of Casks in Scotland but so be it . thank you that's two recommendation Ill verymch keep in mind

So @Duvel how many bottles in your current collection ?

i have possibly mentioned this : 1 unit Whiskie . 1/2 unit cold water I find the water cuts down on the EtOH burn which is not only harsh , but interferes w the euro-transmission of whiskie's flavors some tingle for sure , but not a Big Burn. BTW : the @duvel recommended whiskey glasses https://www.amazon.com/dp/B005IP5C0K?psc=1&ref=ppx_yo2ov_dt_b_product_details are very nice. the shape concentrates the aromas very pleasantly. much better than Rotary , which is highly unusual

as I thought Very wise to pair a Premier Cru Chablis w oysters and scallops my favorite Trio.

@weinoo wow what a meal Id order the same myself ! re : oysters ; there is a generous hunk of butter ( ? ) on the plate and a small bowl of something or other and a time > what's the butter m if it butter , for ? what the something or other ?

these times : an egg from the frig ?

@weinoo its not my business how that last pate was Cleaned Up pleased the job was done effectively

looking past the price just a bit an iPot small , 3 quart as size ay matter is worth looking into and saving up for it does a zillion things w the push of a burrow.. and indeed it does